Paprika Franks

Paprika Franks

            Browned, sliced frankfurters in paprika- seasoned sour cream.

          1lb.             frankfurters, sliced thinly

          2 Tbsps.        fat

          1                 onion, minced

          1/2 tsp.       salt

          2 Tbsps.        paprika

          1/8 tsp.       pepper

          1 1/2 cups   sour cream

            Brown frankfurters in fat; add salt, paprika and pepper; and cook slowly until onion is tender. Add sour cream stirring constant.
© Al (Alex-Alexander) D. Girvan. All rights reserved

Frankfurthers In Sweet and Sour Tomato Sauce

          In Sweet and Sour Tomato Sauce

            A slightly oriental touch

            Ingredients

          1                      onion, minced

          1 clove        garlic, Crushed

          2 Tbsps.        fat

          1/4 cup       brown sugar, packed

          2 Tbsps.        vinegar

          1/2 tsp.       dry mustard

          1 Tbsp.        Worcestershire

          1 can          (8 ozs.) tomato sauce

          1 can          (21 ozs.) lima beans

          1 lb.            Frankfurters, cut in 2" pieces

          Method:

            Cook onion and garlic in fat in skillet until lightly browned. Add beans and franks; heat. Serves 4.

Frankfurter Delight

          Frankfurter Delight

            Frankfurters baked in a mushroom-sour-cream sauce. Delicious!

Ingredients:

          8                 Frankfurters

                             Butter

          2 Tbsps.        flour

          1 Tbsp.        onion powder

          2 tsp.          butter

          3 Tbsps.        water

          1/2 tsp.       salt

                             Paprika

          1 cup           sour cream

          1/2 cup       sliced mushrooms

Method:

            Cut frankfurters n bite-size pieces. Brown in margarine. Mix flour, onion powder and butter in a double boiler, cook 2 minutes; add water. Make a smooth Veloute sauce; add seasonings and sour cream slowly stirring constantly. When the sauce has thickened, remove from heat. Add mushrooms. Pour the sauce over the browned wieners, in a casserole. Cover, and bake 30 minutes at 300 F. Makes 4 servings.

Open- Faced, Frankfurter Cheese Rolls

          Open- Faced, Frankfurter Cheese Rolls

            They're topped with a sprinkling of marjoram

          4                 frankfurters (about 1/2 lb.)

          4                 frankfurter buns

          3/4 cup       grated sharp cheese

          3/4 cup       tomato sauce

          3 Tbsps.        margarine

          1 tsp.           crumbled dried marjoram

                             Paprika

            Cut frankfurters and rolls length wise. Put rolls on baking sheet, cut side up and spread with mixture of cheese and tomato sauce. Put franks, cut side up, on rolls. Brush with butter, sprinkle with marjoram. Bake in hot oven, 425 F., 15 minutes, or until frankfurters are lightly browned. Sprinkle with paprika. Serves 4.

Franks and Red Cabbage

          Franks and Red Cabbage

            Steam small red cabbage, in minimum amount of water until cooked. Cook 1 lb. frankfurters in 1Ttbsp. fat until lightly browned. Add red cabbage, undrained (16 ozs. jar) can also be used. Heat. Serves 4

Franks and Macaroni Loaf

          Franks and Macaroni Loaf

            A gelatin-based loaf served in slices

Ingredients:

          1 envelope  unflavored gelatin

          1 cup           milk

          1                 egg, slightly beaten

          4 cups                   macaroni, cooked

          1/2 cup       mayonnaise

          2 tsps.           prepared mustard

          1 tsp.          salt

                             Dash Tabasco

          1 cup                     Canadian Cheese, grated

          4 1/2           frankfurters

Method:

            Soften gelatin in milk in top part of double boiler. Add egg, and put over boiling water. Cook, stirring constantly until slightly thickened and mix coats spoon. Remove from heat; add remaining ingredients, except frankfurters. Pack half of mixture in greased 9x5x3 in. loaf pan. Put 3 franks length wise about 3/4 “apart at one end of mixture. Cut remaining whole franks in half crosswise. Use wiener to fill other end of loaf. Cover with remaining macaroni mixture and pack down. Chill several hours, or until firm. Unmold; slice. Serves 6

Frankfurter Polka-dot Potato Salad- A hot salad

Frankfurter Polka-dot Potato Salad- A hot salad

          3 Tbsps.        bacon fat

          2 tbsps.         flour

          1 Tbsp.        sugar

          1 tsp.           salt

                             Dash pepper

          1 Tbsp.        prepared mustard

          1/2 cup       water

          1/3 cup       vinegar

          2 cups                   cooked potatoes, sliced

          1 small       onion, diced

                             Diced parsley               

          4                 frankfurters

          1 Tbsp.        margarine

Heat fat; add flour, sugar and seasonings; stir in water and vinegar. Cook until slightly thickened. Add potato, onion and parsley. Heat thoroughly. Cut frankfurters in 1/4" slices, brown in hot margarine and stir into potato mixture. Serve at once. Makes 4 servings

Creamy Frankfurters and Corn

           

          Creamy Frankfurters and Corn

            Mushroom soup makes a quick sauce for this dish

Ingredients:

          2 lbs.            frankfurters

          3 Tbsps.        margarine

          1 can          (17 ozs.) whole-kernel corn

          1can           cream-of-mushroom soup

          1/2 cup       milk

                             Pepper

Method:

            Cut the frankfurters in 1/2"chunks. Melt margarine; add frankfurters and corn. Cover and cook about 10 minutes stirring often. Add mushroom soup and milk and stir constantly until soup is thoroughly heated. Season with pepper.

            Serves 6.

Frankfurter Hash,With a Topping of Cheddar Cheese.

Hash

Frankfurter hash with a Topping of Cheddar Cheese.

Ingredients

          4 cups          finely diced cold boiled potato

          1medium    onion, diced

          3 Tbsps.        flour

                             Salt and pepper

          1/4 cup       milk

          1/2 lb.         Frankfurters, thinly sliced

          3 Tbsps.        margarine

          1/2 cup       sharp cheddar cheese, shredded

Method:

            Combine potato and onion. Sprinkle with flour and season. Add milk and franks put in shallow baking dish or pie pan. Dot with butter. Bake in hot oven, 425 F., 30 minutes. Top with cheese. Bake 5 minutes longer, or until cheese is melted. Serves 4    

Franks And Onions

          Franks And Onions

            Sliced, cooked, and seasoned onions are served over the frankfurters

          4 cups          onion, sliced

          1 clove        garlic, crushed

          2 Tbsps.        fat

                             Salt and pepper

          2 Tbsps.        Worcestershire

          1 Tbsp.        prepared mustard

          1 lb.            frankfurters split

            Cook onion and garlic in fat until golden brown. Sprinkle with salt and pepper. Cover, and simmer 10 minutes. Add Worcestershire and mustard. Steam franks in colander over boiling water. Put on hot platter and top with onion mixture. Serves 4.

Franks and Noodles

            Franks and Noodles

            They're cooked with tomatoes, brown sugar and Canadian cheese.

Ingredients:

          1                 onion, diced

          1/4 cup       butter

          1 can         (19 oz.) tomatoes

          4 ozs.           wide noodles

          2 tsps.           brown sugar

          4                 frankfurters cut in 1" pieces

          1/2 cup       Canadian cheese

                             Salt and pepper

Method:

            Cook onion in butter until lightly browned. Add next 4 ingredients. Bring to boil. Add potato; simmer until almost dry.  Serves 4.

Franks and Beans, Canadian Style

Franks and Beans, Canadian Style

A classic Canadian dish; cooked with brown sugar and molasses.

Ingredients;

3 cups         navy beans

9 cups         water

                   Salt and pepper, usual mix

1 tsp.           prepared mustard

1/2 cup       molasses

1/4 cup       brown sugar, packed

1/4 cup       margarine, melted

1 can          pearl onions (16 oz.), drained

1 lb.            frankfurters cut in 1/2" chunks

Method:

            Wash beans and put in large kettle. Add water; bring to boil and boil 2 minutes. Remove from heat, and let stand 1 hour. Cook beans until tender, adding water, if necessary. Add remaining ingredients, except onions and frankfurters; mix lightly. Put in large casserole or bean pot; cover, and bake in moderate oven, 350 F.  3 hours. Add onions and frankfurters during last 30 minutes of baking. Add water during baking if necessary. Serves 8.

HOME MADE FRANKFURTERS-THEY DON'T PLUMP, NEITHER DO YOU

 Home made Frankfurters- Courtesy of Clark's Meat Market.

Notice-these frankfurters contain, no starches, no potentially contaminated, carcinogenic, or poisonous animal by-products, and no other fillers. Compare this to the label on the ones you buy from the supermarket. Because they contain no starch, these frankfurters will not “plump” like the commercial versions do, when you cook them; but then neither will you when you eat them.

Ingredients

3 feet sheet or small (1/2 inch diameter) hog casings

1 lb lean pork, cubed

3/4 lb. beef, cubed

1/4 pound pork fat (not lard), cubed

1/4 cup very finely minced onion

1 small clove crushed, finely diced

1 tsp. finely ground coriander

1/4 tsp. dried marjoram

1/4 tsp. ground mace

1/4 tsp. dry mustard

1 tsp. sweet paprika

1 tsp. freshly ground, fine white pepper

1 egg white

1-1/2 tsps. sugar

1 tsp. salt or to taste

1/4 cup milk

Instructions

          Prepare the casings (instructions below). In blender or food processor, make a purée of the onion, garlic, coriander, marjoram, mace, mustard, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly. Grind the pork, beef, and fat cubes through the fine blade, separately. Mix together and grind again. Mix the seasoning into the meat mixture with your hands

            Chill the mixture for half an hour then put the mixture through the fine blade of the grinder once more. Stuff the casings and twist them off into 6-inch links. Parboil the links (with out separating them) in gently simmering water for 20 minutes. Place the franks in a pot of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen. The frankfurter meat can also be left uncooked and used as any other fresh sausage meat but it will not keep in the refrigerator for more than two days.

Preparing the Casing

          Strip off about four feet of casing (better too much than too little because any extra can be repacked in salt and used later) Rinse the casing under cold running water to remove salt clinging to it. Place in a bowl of cold water and let soak for about half an hour after soaking, rinse the casing under cold running water. Slip one end of casing over the nozzle of facet  Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first and then more forcefully. This procedure will flush out any salt in the casing and pin point any breaks. Should, you find a break, simply cut out a small portion of the casing. Place the casing into a bowl of water and add white vinegar. A Tbsp of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse well and drain before stuffing. Of course you need a sausage stuffier.

Franks and Corn-Meal Patties

Franks and Corn-Meal Patties

Try these instead of sausage for breakfast

Ingredients:

3/4 cup        yellow corn meal

2 tsps.           salt

3 cups         boiling water

1/2 lb.         frankfurters, cooked and ground

                                          or

                             minced very fine

1/4 cup       fat

Method:

            Gradually add meal to salted boiling water, stirring constantly. Cook until thick. Remove from heat. Add frankfurters, mixing will Drop by heaping tablespoonfuls onto platter; let stand until cold. Cook patties slowly in hot fat until they're browned on both sides. Serves 4.

Frankfurter all in One

Frankfurter all in One

A hearty dish with potatoes, sauerkraut, onion, tomatoes and bacon in addition to frankfurters

Ingredients:

          4 slices       bacon

          1 large       onion, minced

          1 clove        garlic, crushed

          1 can          (29 ozs.) sauerkraut

          1 can          (19 ozs.) tomatoes, undrained

          2 lbs.          frankfurters

          8                 potatoes, boiled in jackets

          1/4 cup       margarine, melted

          2 Tbsps.        caraway seed

          Method:

            Cut bacon in to small pieces; brown with onion and garlic in Dutch oven. Add sauerkraut and tomatoes; cover, and cook slowly on top of stove or in slow oven, 300 F., 1-1/4 hours. Add frankfurters; cook 45 minutes. Arrange frankfurters in center of hot platter, and surround with peeled potatoes, rolled and heated in butter and sprinkled with caraway seed.  Serves 8.

Frankfurter and Lentil Stew

Frankfurter and Lentil Stew

            There are tomatoes, onion, celery, carrots and garlic in it too.

          3/4 cup       dried lentils

          2 cups         water

          1 stalk        celery, fine dice

          1                 carrot, fine dice

          1                 onion, fine dice

          1 clove        garlic, crushed

          1 Tbsp.         margarine

          1 lb.            frankfurters, sliced

          1 can          (19ozs.) tomatoes

          1 tsp.           salt

          1/2 tsp.       sugar

          1                 bay leaf

          1/2 tsp.        black pepper.

            Wash lentils and boil 2 minutes in water. Remove from heat and soak 1 hour. Simmer until tender, adding more water if necessary. Brown onions and garlic in margarine. Add remaining ingredients; simmer 1/2 hour. Add lentils with any liquid; heat. Serves 4.

"Hot-dogs" Are Fine, But, Why Not Class-up Things A Bit, With One of My Frankfurter Recipes.

I do not really like eating "dogs"; my frankfurter recipes(posted in this blog) can create a real MAN'S banquet. 

Frankfurter A La King

Frankfurter ALa King

Delicious with asparagus or peas.

Ingredients

1 can                    cream-of celery soup

1/2 cup                  milk

3/4 lb.                   frankfurters, sliced

1 can                    (2 ozs.) sliced mushrooms, drained

1                           pimento, diced

2                           hard cooked eggs

8                           sandwich rolls

Method:

Heat soup with milk.  Add frankfurters, mushrooms and pimento. Reserve one egg yolk; dice remaining egg white and egg and add to mixture. Heat. Scoop out centers from Sandwich rolls; heat rolls in the oven. Fill with mixture.  Shred reserved egg yolk and sprinkle over.   Serves 4.

Franks and Eggs, Italian Style

Franks and Eggs, Italian Style

Serve this with buttered, cooked escarole, or any salad greens

Ingredients

          2 slices        bacon, cut up

          1                 onion, minced

          1/2 lb.         frankfurters, sliced

          1                 green pepper cut in strips

          6                 stuffed olives, sliced

          1 tsp.          capers

                             Salt and pepper

                             Pinch oregano

          6                 eggs, beaten

          2 Tbsps.       milk

Method:

              Cook bacon slowly in heavy skillet. Add onion and cook 3minutes. Add frankfurters and green pepper and cook until pepper is tender. Stir in remaining ingredients. Cook until eggs are set, stirring often. Serves 4

Franks and Tomato- Scrambled Eggs

Franks and Tomato- Scrambled Eggs

            You use tomato juice instead of cream or milk when scrambling the eggs.

            Dice frankfurters, 2 per person and brown them lightly in butter. Add eggs, 3 per person, beaten with freshly ground pepper and tomato juice, as much liquid as you would use if scrambling eggs with cream. Cook slowly until eggs are of desired consistency.